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bluechefk

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Everything posted by bluechefk

  1. we buy up extra boxes of these in the summer & then give them away at halloween instead of cand. i love watching the kids faces - 'oh MAN!! we got FREEZE POPS!!'
  2. i have these on my current dessert menu, and i make them pretty much as described above: rather thick layer of graham cracker crust, made with a little extra butter & then frozen until very firm; layer of bittersweet brownies baked directly on top of the crust; homemade marshmallow (nightscotsman's recipe, vanilla version) spread over the top, and dusted VERY lightly with powdered sugar. i store them overnight, wrapped, and then cut into squares to serve - we use a propane torch to brown them just before serving
  3. bluechefk

    Fry Bread

    he's serving the fry bread with calabaza fondue & a sun-dried tomato & chipotle salsa. haven't tried it yet, but once we have it worked out, i'll be happy to report back & let you know how it is
  4. bluechefk

    Fry Bread

    thank you! one more question, if i may - apparently, my chef has tried other fry bread recipes in the past, and has always had problems with holding them for service, i.e. the rolled out rounds get too sticky. i'm not sure how he's been holding them, but would assume that lightly floured dough rounds between sheets or parchment would work pretty well. do you have any storage suggestions? also - do you think i could make a big batch of dough & hold it in the walk-in for several days, or is this an item best made as it's needed? thanks again for all the help
  5. bluechefk

    Fry Bread

    not sure - i just looked up 'fry jack' on google, and the picture i found certainly looked a little like fry bread. based on descriptions from my chef, and recipes i've read online, fry bread is a dough made of basically flour, water & baking powder - the dough is patted out into a tortilla shape & then fried until puffy & golden brown.
  6. my boss would like to use fry bread as a component for a menu item, and the task of making the dough has fallen to me. i've never made this before - actually, i've never even eaten it before - so i thought i'd check here & see if anyone has any recipes or tips to offer. i've been trolling google for recipes, and they all seem very similar - hard to figure out what makes a good fry bread recipe, and which are not so good. if anyone has any thoughts they'd like to share, i'd really appreciate it - kerry
  7. there's a recipe for honeysuckle sorbet in a book recently given to me by a friend - 'seasoned in the south' by bill smith. the procedure is to basically steep honeysuckle blossoms in water (almost 1:1, slightly less flowers than water) overnight. strain & combine with a simple syrup, then freeze. i haven't made this yet, but have always been intrigued by the idea. can't recall the requirements/procedures for posting recipes from a published source, but if anyone can let me know how to do it, i'd be happy to post the recipe here.
  8. a bunch of new ones lately: latest edition of the professional chef; wayne gisslen's professional baking; the new ina garten; the whimsical bakehouse; gale gand's new 'chocolate & vanilla'; the new scharffenberger chocolate book.
  9. i just made the foccacia (with poolish) for the first time - sorry, no pictures - and LOVED it. loved the texture - crunchy crust, not too thick, soft crumb with nice hole structure. btw, i made if for a job interview - and it turns out to have played a big part in my being one of 2 final candidates for the position! gotta love the BBA
  10. i have, i think, a little over 300 cookbooks - probably use about 25-30 of them more frequently than the others (mark bittman's 'how to cook everything', 'the bread baker's apprentice', richard sax's 'classic home desserts', etc.). but i've probably cooked at least one dish from 75% of the books - i get bored easily & like to try new things. most of my books are baking books, and get used for work - either for specific recipes or as guides/inspiration; i'd say that 30-40 of those are referred to most often, and nearly all are read through when they arrive. lately, i've been making full use of our local library before buying new cookbooks - if there's a book i'm interested in, i'll put it on hold at the library before i run off to the bookstore. i can read through it, drool over the pictures, bake/cook a few things from it - and THEN decide if it's a worthy addition to the collection. having a great library has really done wonders for my budget
  11. this is what i'm imagining: thin layer of cake baked over a brown sugar-pineapple mixture - i.e. the pineapple 'topping' but without the pineapple; cut the cake into rings and assemble (in individual rings) with pineapple mousseline cream and thin slices of pineapple roasted with brown sugar & pink peppercorns. not entirely sure where the cherries would go - a vanilla gelato with big chunks of maraschinos? top (or fill center) with a whipped cream or bavarian flavored with kirsch & garnish with whole cherries? a nice hot pink syrup of maraschino cherry juice on the plate? what a fun challenge!
  12. reenicake - would you be willing to post or PM the cook's illustrated recipe? i'm planning a muffin bake-off this weekend, and would love to try this one - along with rodney ck's fabulous orange muffins, of course
  13. i've probably made several thousand muffins in my pastry lifetime, but none have ever made me feel that i'd found It...the One...the Perfect Muffin. right now, i'm working out a menu for a brunch event - muffins will be an integral part of that menu, so i'm looking for a little recipe help. would anyone be willing to share their favorite muffin recipe? - the customers i'll be baking for do like their sweets, so i'm looking for something that's sweet and a little cakey, but which is still distinguishable from a coffeecake. please forgive me if there's already a thread on this subject kerry
  14. how about a tart green apple flavor? - one of the best desserts i've ever had (and i'm VERY picky ) was green apple fritters with white truffle gelato. the flavors worked beautifully together.
  15. another 4 for me, please: my husband picked up a copy of 'baking: from my home to yours' for me at costco yesterday . i also replaced a copy of andrew maclachlan's 'tropical desserts' that someone borrowed from me & never returned. and i have 'mangoes & curry leaves' and 'the sweet life' on the way from the good cook club!
  16. and another 4 for me, please - just got back from the annual library used book sale, where i found rocco dispirito's 'flavor', nina simonds 'spices of life', the jamisons' 'american home cooking', and the aquavit cookbooks - all for $2 each!! i'm giddy with excitement
  17. please add one more for me, too - the copy of 'the occasional vegetarian' that i'd ordered ages ago (& completely forgotten about) just arrived!
  18. bumping thread up to say that i still have 'the complete home confectioner' by hilary walden available for adoption!
  19. well, i just read a little deeper into this thread, and discovered that Art Culinaires count - so add another 14 for me!
  20. please add 317 for me - if we're including food-related books, too (mfk fisher, calvin trillin, etc.) then that's another 14
  21. all books from the last posting are gone now - but here are a couple more pilaf, risotto and other ways with rice - sada fretz the complete home confectioner - hilary walden kerry edited to change books list
  22. yes, that book is now taken - sorry for the teaser. remaining books: delicious desserts edited to update book list.
  23. i should mention that this book has probably been claimed already, but: the book's cover-blurb says 'hot recipes & cool tips from the spice zone' - foods with big flavors (spicy hot, or strongly flavored), primarily from areas of the world where the weather is hot & the sun is bright sample items: chicken chipotle quesadillas; grilled lamb chops with mint-chili glaze; cuban style yucca; orange-chili marmalade.
  24. i'm having SUCH a good time with this thread! - so here comes Purge #3 of my cookbook shelf i just want to say first of all that a couple of these books are on the big & heavy side, so i feel like i have to ask for postage to be reimbursed - as a guideline, most of the books i send out (media mail) cost about $2.00, so these heavier ones will probably be closer to $4 or $5. i've marked the heavier books with ***, fyi. ok, that said - here are the books i have to offer this time: cakes, tortes & gateaux of the world - aaron maree *** le cordon bleu techniques & recipes - fruit desserts leafy greens - mark bittman solo suppers - joyce goldstein lettuce in your kitchen - chris schlesinger big flavors of the hot sun - chris schlesinger *** delicious desserts - good cooking *** thanks! - kerry
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